This morning I looked at the 5 lemons in my refrigerator. I thought what shall I make with these?
I settled on Lemon Bars.
I made this recipe from Ina Garten on Food Network.
I used medium eggs instead of the called for extra large eggs. I cracked and measured them into a cup on my scale. I used this page as a reference to decide how much to use.
I do not have a lemon zester, but I have a box grater with a fine side. I used the juice zest from one lemon and saved the other lemons for later batches making up the cup of juice with bottled juice.
Had I chilled the lemon bars or even let them cool fully my cuts would have been more tidy, but who can wait?
When I made the crust I did not need all of the flour with my scoop and sweep method. I watched her video and she does not fill her cup full and then sweep. It is always helpful to me to see how a particular cook measures flour. There is so much room for difference there.
I hope you enjoy these, we sure did!